Cauliflower and Chickpea Coconut Curry
21 min 1 serving 620 kcal · 21 g proteinLevel: Intermediate
The nutritionist's note
Coating the cauliflower in spices before adding liquid fixes the aromas onto the vegetable. Coconut milk aids absorption of the fat-soluble carotenoids in the curry and onion.
Ingredients
1 serving
- cauliflower300 g
- cooked chickpeas150 g
- cooked basmati rice130 g
- coconut milk110 ml
- onion60 g
- garlic8 g
- curry powder4 g
- fresh coriander6 g
Method
- 1
Soften the onion, garlic and curry powder for 3 minutes.
- 2
Add the cauliflower florets and coat them in the spices.
- 3
Add the coconut milk and chickpeas, and cook covered for 15 minutes.
- 4
Stir in the coriander off the heat and serve with the basmati rice.
Nutrition facts
per serving
| Energy | 620 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 72 g |
| Fat | 27 g |
| Fibre | 16 g |
| Iron | 5.8 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- legumes
- coconut
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